Braided Easter Bread Recipes

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SWEET BRAIDED EASTER BREAD



Sweet Braided Easter Bread image

Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.

Provided by Sandis Take

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h35m

Yield 12

Number Of Ingredients 14

1 ¼ cups whole milk (heated to 95 degrees F/35 degrees C)
⅓ cup vegetable oil
½ teaspoon salt
1 teaspoon orange extract
3 eggs, at room temperature, divided
⅔ cup white sugar
3 tablespoons grated orange zest
4 cups all-purpose flour, or more as needed
4 teaspoons active dry yeast
4 whole eggs
2 tablespoons water
2 tablespoons anise extract
assorted food coloring
1 teaspoon anisette liqueur

Steps:

  • Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
  • Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
  • Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
  • Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
  • Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
  • Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g

EASTER BREAD



Easter Bread image

This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!

Provided by Food Network Kitchen

Categories     side-dish

Time 5h10m

Yield 12 to 14 servings

Number Of Ingredients 9

One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
6 cups all-purpose flour, plus more for the work surface and kneading
2/3 cup sugar
1 1/3 cups milk
6 tablespoons unsalted butter, plus more for greasing the bowl
1 teaspoon fine salt
2 large eggs, lightly beaten, plus 1 lightly beaten for egg wash
1/3 cup sliced skin-on almonds
1 tablespoon mini white nonpareils

Steps:

  • Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
  • Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
  • Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
  • Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
  • Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.

BRAIDED EASTER EGG BREAD



Braided Easter Egg Bread image

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 10

Number Of Ingredients 9

2 ½ cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
⅔ cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  • Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
  • Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g

GRANDMA ROSE'S ITALIAN EASTER BREAD 1947



Grandma Rose's Italian Easter Bread 1947 image

Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops. Ours is plain....

Provided by andypandy

Categories     Yeast Breads

Time 40m

Yield 8 loaves, 80 serving(s)

Number Of Ingredients 9

1 quart whole milk, scalded and room temp
12 large eggs
2 oranges, juice and zest of
2 lemons, juice and zest of
4 cups granulated sugar
2 cups room temp. butter
3/4 tablespoon salt
1/4 lb fresh bakery yeast
flour, enough to make a soft but not sticky dough

Steps:

  • Scald whole milk and let cool, add in the yeast.
  • Beat eggs, and juice, and zest.
  • Beat sugar and butter until fluffy continue to beat well.
  • Add the beaten egg mixture into the beaten sugar butter mixture.
  • Combine with the cooled scaled milk , and yeast mixture.
  • Combine well, add sifted flour, continue adding flour until a soft dough comes together.
  • Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
  • Let double in a greased bowl, covered.
  • Punch down and let rise again.
  • Form into braids after second rising, or put into loaf pans.
  • Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
  • Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
  • All depends on flour and humidity and how much juice from your oranges and lemons.
  • Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
  • Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.

Nutrition Facts : Calories 104.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 41.3, Sodium 122.7, Carbohydrate 11.9, Fiber 0.6, Sugar 10.7, Protein 2

POLISH BRAIDED EASTER EGG BREAD



Polish Braided Easter Egg Bread image

Make and share this Polish Braided Easter Egg Bread recipe from Food.com.

Provided by Charmie777

Categories     Yeast Breads

Time 3h45m

Yield 1 loaf

Number Of Ingredients 9

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  • Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
  • Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  • Bake in preheated oven for 50 to 55 minutes, or until golden.

Nutrition Facts : Calories 2333.7, Fat 87.2, SaturatedFat 43.3, Cholesterol 1498.5, Sodium 3190.2, Carbohydrate 301.2, Fiber 9.9, Sugar 53.3, Protein 81.1

DIANE'S GREEK BRAIDED EASTER BREAD



Diane's Greek Braided Easter Bread image

Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast that includes this Greek Easter bread. Mahlepi is a fruity spice available at Greek markets.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Easter     Easter Recipes

Yield Makes 2 large loaves

Number Of Ingredients 13

2 active dry yeast
2 cups warm milk
9 cups all-purpose flour, plus more for dusting
1 1/2 cups sugar
2 teaspoons mahlepi
1/2 cup simmering water, plus 1 Tablespoon water
8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for bowl and baking sheet
6 large eggs
1 tablespoon grated orange zest
1 tablespoon grated lemon zest
1/2 teaspoon coarse salt
4 hard-boiled eggs, dyed red
1 tablespoon sesame seeds

Steps:

  • In a large bowl, dissolve yeast in warm milk. Stir in 1 cup flour and 1/2 cup sugar. Cover bowl with plastic wrap, and set aside for 1 hour. Meanwhile, steep mahlepi in 1/2 cup simmering water. Let stand for 5 minutes. Strain, and discard mahlepi. Let cool.
  • Add mahlepi infusion, butter, and 5 eggs to yeast mixture; combine thoroughly. Add orange and lemon zests. Sift in remaining 8 cups flour, remaining 1 cup sugar, and salt; stir with a wooden spoon until dough forms. Knead dough in bowl until smooth, about 10 minutes. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hours.
  • Punch dough down, and transfer to a lightly floured surface. Divide dough into six equal pieces. Roll each piece of dough into a rope, about 15 inches long. Tightly braid 3 ropes together, beginning in the middle. Repeat with remaining 3 ropes. Tuck a red-dyed egg into the first and last plaits, using a small piece of coiled dough to hold each egg in place if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour.
  • Preheat oven to 350 degrees. Beat remaining egg with 1 tablespoon water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake until golden, 50 to 60 minutes.

BRAIDED EGG BREAD



Braided Egg Bread image

For Rosh Hashana, loaves of braided bread-also commonly called challah-are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. -Marlene Jeffery, Holland, MB

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

3-1/4 to 3-3/4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons canola oil
2 large eggs, room temperature
TOPPING:
1 large egg
1 teaspoon water
1/2 teaspoon poppy seeds

Steps:

  • In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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From lemonblossoms.com


10 AUTHENTIC EASTER BREAD RECIPES FROM EASTERN EUROPE
2021-07-23 The Spruce / Ulyana Verbytska. This recipe for Polish (HOW-kah) egg twist bread, is a rich, bread that may or may not contain raisins. It's similar to Bohemian-Czech hoska, Jewish challah, and French brioche. Chałka is served year-round, but …
From thespruceeats.com


30 BEST DELICIOUS EASTER BREAD RECIPES YOU NEED TO MAKE
2022-04-03 As promised, here are 30 best delicious Easter bread recipes that produce some of the most delicious, fluffy and tasty Easter bread. Sweet leavened bread make for the most delicious Easter breads and so we wanted to share only the best Easter bread recipes with you. So, don’t forget to pin these best delicious Easter Bread recipes to your ...
From thistinybluehouse.com


BRAIDED EASTER BREAD - ANDREA MEYERS
2011-04-22 Place the racks in the upper and lower thirds of the oven, allow plenty of room for the breads to rise. Preheat the oven to 350° F/175° C. Brush the braids with the egg and water mixture, then place in the preheated oven. After 20 minutes, move the bottom baking sheet to the top and the top baking sheet to the bottom.
From andreasrecipes.com


BEST EASTER BREAD RECIPE - HOW TO MAKE EASTER BREAD
2022-03-22 Directions. Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 8 minutes. In the ...
From delish.com


SWEET BRAIDED EASTER BREAD RECIPE - PAVANIS KITCHEN
2021-04-03 Cover the tray with a kitchen towel for approx.45 minutes. Whisk egg and 1 tablespoon of sugar together. Brush the egg mixture to the raised dough thoroughly. Bake at 180 °C or 356 °F for 25 -30 minutes. Allow the bread to cool in the tray for 5-10 minutes and then move to the wire rack to cool completely. Slice the sweet braided Easter bread ...
From pavaniskitchen.com


ITALIAN BRAIDED EASTER BREAD - THERESCIPES.INFO
In a large bowl or mixer, combine 1 cup flour, sugar, salt, and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is melted. Gradually add the milk and butter to the flour mixture; stirring constantly. Add the two beaten eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time ...
From therecipes.info


SWEET BRAIDED EASTER BREAD WITH RAISINS - VALYA'S TASTE OF HOME
2022-04-15 Sprinkle yeast over milk, stir it in, and set it aside in a warm place to proof for 15 minutes. Melt butter and set it aside to cool. In the electric mixer bowl, beat eggs and sugar on high for 10 minutes or until foamy and pale yellow in color. Reduce mixing speed to low and mix in the yeast mixture.
From valyastasteofhome.com


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